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175G (6oz) butter
75g (3oz) caster sugar
175g (6oz) sifted plain flour
75g (3oz) fine semolina
Clotted Cream and strawberries to serve
Icing sugar for dusting
Beat the butter in a bowl to soften. Add sugar, flour and semolina and work together with a wooden spoon.
Finish off with your hands until mixture comes together. Roll out dough to fit the tin then press down edges. Prick the shortbread all over with a fork to stop it rising.
Bake the shortbread at 300of/150oc/ gas mark 2 for approximately 35 minutes
until golden brown
Leave to cool in the tin before removing the side of the tin to get the shortbread out.
Keep in airtight tin and just before serving top with cream and strawberries and dust with icing sugar.
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